Description

Indulge in the warmth of this Creamy Chicken Enchilada Soup, a perfect blend of tender chicken and zesty enchilada flavors enveloped in a rich and creamy broth. Ideal for cozy family dinners or gatherings, this soup is not only quick to prepare but also promises to satisfy your cravings with every spoonful. The delightful combination of spices and fresh ingredients creates a comforting meal that will leave everyone wanting more. Whether you serve it on a chilly evening or as part of a hearty spread, this soup is sure to become a favorite in your kitchen.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 pound cooked chicken breast, shredded
2 cups chicken broth
1 cup heavy cream
1 cup corn (fresh, frozen, or canned)
2 cups black beans, drained and rinsed
1 can (10 oz) red enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
to taste salt
to taste pepper
1 cup shredded cheese (cheddar or Mexican blend)
to garnish fresh cilantro, chopped
tortilla chips

Instructions

Heat olive oil in a large pot over medium heat. Sauté diced onion until softened, about 5 minutes.
Add minced garlic and cook for an additional minute until fragrant.
Stir in shredded chicken, chicken broth, heavy cream, corn, black beans, and enchilada sauce. Mix well.
Season with cumin, chili powder, smoked paprika, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
Remove from heat and stir in shredded cheese until melted and creamy.
Serve hot, garnished with fresh cilantro and tortilla chips on the side.

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 20g
Cholesterol: 80mg

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